PATE SUCREE
Steps:
- In a food processor, pulse to combine the flour, sugar and salt. Add the butter, and process until the mixture resembles coarse meal. With the machine running, pour in the water. Process until the mixture just begins to come together and form large clumps.
- Remove the dough from the food processor, and place on a board. Shape dough into a disk about 4 inches in diameter (5 inches for a 10-inch crust). Wrap in plastic and refrigerate for 1 hour.
- Place a rack in the middle of the oven, and heat to 425 degrees.
- Remove the dough from the refrigerator, and unwrap. Roll it out to fit a 9-inch tart pan (or a 10-inch pan). Place the dough in the pan. Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust. If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner. For the grapefruit tart, trim the edge to within 1/2 inch of the rim.
- Prick the bottom of the crust with the tines of a fork. Cover the dough with a double thickness of aluminum foil. Fill the foil with rice, beans or pie weights.
- To bake the crust partially, bake for 15 to 20 minutes, or until the dough is set. Remove from the oven. Remove weights and aluminum foil. To bake fully, bake for an additional 3 to 5 minutes, or until lightly golden. Remove from oven, and cool.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 5 grams, TransFat 1 gram
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Zeeshan Bhatti
[email protected]This pâte sucrée was just okay. The crust was a bit dry and the filling was a bit bland.
Bd Anas
[email protected]This pâte sucrée was a bit too sweet for my taste, but overall it was a good recipe.
G P
[email protected]I've made this pâte sucrée several times now, and it's always a hit with my family and friends.
Phumelela Phumelela
[email protected]This pâte sucrée was delicious! The crust was flaky and the filling was creamy and smooth.
siddiq mahmood
[email protected]I'm not a huge fan of this pâte sucrée recipe. The crust was a bit too dense for my taste.
RiHan MeDiA
[email protected]This pâte sucrée was a bit challenging to make, but it was worth it in the end. The crust was flaky and the filling was creamy and delicious.
J Cee
[email protected]I'm not sure what went wrong with this pâte sucrée. The crust was tough and the filling was runny.
Oluwatobi Olorunsola
[email protected]I made this pâte sucrée for a party and it was a hit! Everyone loved the flaky crust and the creamy filling.
Fahmi Maxamuud jamac
[email protected]This pâte sucrée was a bit too sweet for my taste, but the crust was nice and flaky.
Shine Prosperities
[email protected]This pâte sucrée recipe was a success! The crust was perfectly golden and flaky, and the filling was rich and creamy. I'll definitely be making this again.
Stalkers Fku
[email protected]This pâte sucrée was a bit of a disappointment. The crust was soggy and the filling was bland.
Jimoh Afeez
[email protected]I'm not a big fan of this pâte sucrée recipe. The crust was a bit too dry for my taste, and the filling was a bit too sweet.
Gadija Williams
[email protected]This is the best pâte sucrée recipe I've ever tried! The crust is so flaky and the filling is so creamy and smooth.
Zacharyking 11
[email protected]I love this pâte sucrée recipe! It's so easy to make and always turns out delicious. I especially love the almond flavor in the crust.
Ihab Hosny
[email protected]I've made this pâte sucrée several times now, and it's always a hit with my friends and family. The crust is always perfect and the filling is always smooth and flavorful.
Md. Saju molla
[email protected]This is my go-to recipe for pâte sucrée. It's so easy to make and always turns out perfectly. The crust is always flaky and the filling is always creamy and delicious.
Nkosinathi Molefe
[email protected]Not a huge fan of this pâte sucrée. The crust was a bit dry, and the filling was too sweet for my taste. Maybe I'll try a different recipe next time.
Alex Grimes
[email protected]This recipe was a bit more challenging than I expected, but the end result was totally worth it! The crust was flaky and buttery, and the filling was creamy and indulgent. Definitely a special occasion treat.
Linda Greene
[email protected]So impressed with how this pâte sucrée turned out! The pastry was incredibly light and crisp, while the filling was perfectly smooth and flavorful. Will definitely be making this again.
SIMON Malepeng
[email protected]This pâte sucrée recipe was an absolute delight! The crust turned out perfectly golden and flaky, and the filling was rich and creamy. I would definitely recommend this to anyone looking for a delicious and easy-to-make dessert.